Directions:
- Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300°F. Mix first 10 ingredients together in large bowl.
- Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235°F. (soft-ball stage), stirring frequently, about 4 minutes.
- Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.44 Kcal (1425 kJ) | ||
| Calories from fat | 153.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Sodium | 88.5mg | 4% | |
| Potassium | 356.11mg | 8% | |
| Total Carbs | 37.5g | 12% | |
| Sugars | 33.04g | 132% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 5.74g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 449.23 Kcal (1881 kJ) | ||
| Calories from fat | 202.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 26% | |
|---|---|---|---|
| Sodium | 116.78mg | 4% | |
| Potassium | 469.9mg | 8% | |
| Total Carbs | 49.48g | 12% | |
| Sugars | 43.6g | 132% | |
| Dietary Fiber | 4.27g | 13% | |
| Protein | 7.57g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.6mg | 7% | |
| Calcium | 78.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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